You may have noticed that I tend to blog in the summer when I have lots of free time and then trail off never to be seen again till next summer. This Moroccan Lamb Stew was so good that I had to post it so I don’t lose the recipe. It’s perfect for the cold winter days. NYC is expected more snow tonight!
The stew is savory with sweet undertones and rich flavors. It’s not truly Moroccan but inspired by recipes I found online. I cooked this in the pressure cooker but you can do the whole thing in a dutch oven. I hope you enjoy it.
Moroccan Lamb Stew
2.5 lbs lamb leg with bone and skin or ~1.5-2lb stewing lamb, cut into 2″ pieces
1/2 kobocha squash, peeled, seeded, and cut into 1″ pieces
1 cup pearl onions (frozen from Trader Joe’s), defrosted
1/2 cup chopped dried dates (I used Empress dates)
1/2 cup crushed tomatoes with basil (from can)
1 3/4 cup water
2 cloves garlic, chopped
1 tsp cinnamon
1/2 tsp cumin
1 tsp honey
salt and pepper
1-2 Tbsp fresh cilantro, chopped
1. Preheat a large frying pan and add lamb to hot pan. Cook until sides are seared brown; you don’t need to fully cook the lamb.
2. Move the lamb to your pressure cooker. Add onions to the pan and toss around for 1 minute. Add some of the water to the pan to deglaze. Pour the onions and water into the pressure cooker.
3. Add the remaining ingredients except for fresh cilantro into the pressure cooker and stir.
4. Seal your pressure cooker as usual and cook for 25 minutes on high.
5. Let sit for 10-15 minutes while the pressure cooker calms down, then stir in fresh cilantro and serve.
If using a dutch oven, brown the meat in the dutch oven then add the remaining ingredients, except for the cilantro, and cook, covered, until lamb is tender (approximately an hour?). Stir in cilantro before serving.